1. ALPA - Food Safety Training for Stores F OOD S AFETY T RAINING FOR S TORES

2. ALPA - Food Safety Training for Stores Sleeping Germs Growing Germs Dead Germs Germ moving around

3. ALPA - Food Safety Training for Stores I NTRODUCTION T O F OOD S AFETY W HY IS FOOD SAFETY IMPORTANT ? Germs will grow on food which has not been prepared properly. Germs move into our bodies and make us sick. This is called FOOD POISONING. Food poisoning can make us very sick and even cause death.

4. ALPA - Food Safety Training for Stores I N D ARWIN ONE NIGHT, H EIKE ATE SOME CHICKEN PIZZA WHICH WASN T COOKED VERY WELL. I T STILL LOOKED GOOD AND TASTED OK. I NTRODUCTION T O F OOD S AFETY H EIKE S S TORY H EIKE WENT TO SLEEP EARLY THAT NIGHT FEELING SICK...

5. ALPA - Food Safety Training for Stores I NTRODUCTION T O F OOD S AFETY H EIKE S S TORY I N T HE M ORNING... H EIKE WOKE UP WITH A VERY BAD HEADACHE FEELING VERY HOT. H EIKE STARTED TO VOMIT AND GOING TO THE TOILET A LOT. S HE HAD A LOT OF PAIN ALL OVER HER BODY AND COULDN T MOVE VERY MUCH. T HIS LASTED ALL NIGHT.

6. ALPA - Food Safety Training for Stores I NTRODUCTION T O F OOD S AFETY H EIKE S S TORY What happened to Heike? Pizza was left on bench too long and germs grew quickly. The pizza still looked good to eat and tasted OK Heike ate the pizza Too many germs from the pizza went into Heike, these germs made her very sick 112233

7. ALPA - Food Safety Training for Stores I NTRODUCTION T O F OOD S AFETY Food poisoning germs are too small to be seen... Not cooked above 60 0 C Left out on bench too long Dirty hands touched this food Cooked above 600C Safe food handling Safe storage HEIKE SICK HEIKE OK

8. ALPA - Food Safety Training for Stores I NTRODUCTION T O F OOD S AFETY What do germs really look like? Germs are too small to be seen with our eyes but they can be seen with a microscope These bacteria are examples of germs

9. ALPA - Food Safety Training for Stores I NTRODUCTION T O F OOD S AFETY Food Poisoning Germs On some foods, we can see there are too many germs On other foods, we cant see the food-poisoning germs, it still looks good to eat REMEMBER: It is our job in the kitchen to keep food safe for our families and communities

10. ALPA - Food Safety Training for Stores I NTRODUCTION T O T EMPERATURE Danger Zone

11. ALPA - Food Safety Training for Stores I NTRODUCTION T O T EMPERATURE Reading Temperatures This is a thermometer which measures temperature Clean here and put in food Turn on and off hereHold temperature here The temperature is 20.2 0 C (Twenty-two degrees Celsius)

12. ALPA - Food Safety Training for Stores Clean thermometer again Place in food, press hold and read temperature Turn thermometer on Dry thermometerWash with waterSpray with sanitiser I NTRODUCTION T O T EMPERATURE Using Thermometers 1 23 4 56

13. ALPA - Food Safety Training for Stores C LEAN P ERSONAL H YGIENE Hands, hair and clothing Clean hands, fingernails. No jewelry Wearing hairnet or hat Hair tied up Wearing shoes Wearing an apron

14. ALPA - Food Safety Training for Stores C LEAN P ERSONAL H YGIENE Hands washing Dry hands with towelRinse with waterWash fingers too Wash with soapSoap on handsRinse with water 1 23 4 56

15. ALPA - Food Safety Training for Stores C LEAN K ITCHEN : F LOORS Mop the floorSweep the floorClean up rubbish 123

16. ALPA - Food Safety Training for Stores C LEAN K ITCHEN : F LOOR C HEMICALS Mop the floor Pour into mop bucket with water Measure small amount of washing chemical (check with supervisor if not sure) 123

17. ALPA - Food Safety Training for Stores C LEAN K ITCHEN : B ENCHES AND C OOKING E QUIPMENT Wipe bench with sanitizer to kill germs Wipe food off bench Tidy benches 1 23

18. ALPA - Food Safety Training for Stores C LEAN K ITCHEN : P EST C ONTROL No dogs in kitchen Keep insect spray away from food Keep insects out of kitchen Keep kitchen clean

19. ALPA - Food Safety Training for Stores S AFE F OOD H ANDLING Personal Protective Equipment (PPE) Wear glovesUse oven mitts Wear cap or hat and hair tied back

20. ALPA - Food Safety Training for Stores S AFE F OOD H ANDLING Using Spoons and Tongs

21. ALPA - Food Safety Training for Stores Preparing food Time for a break, throw away gloves Break time! New gloves again Back to work... S AFE F OOD H ANDLING Changing Gloves – Taking a Break

22. ALPA - Food Safety Training for Stores S AFE F OOD H ANDLING Changing Gloves – Raw Food After handling raw food Throw away gloves Put on new gloves Start work again

23. ALPA - Food Safety Training for Stores S AFE F OOD H ANDLING Moving Food Quickly – Raw Whole Chicken Check temperature above 75 0 C after cooking Put in bain marie immediately

24. ALPA - Food Safety Training for Stores S AFE F OOD H ANDLING Moving Food Quickly – Raw Meat Check temperature above 60 0 C after cooking Put in bain marie immediately

25. ALPA - Food Safety Training for Stores S AFE F OOD H ANDLING Moving Food Quickly – Pre-Cooked Food Check temperature above 60 0 C after cooking Put in bain marie immediately

26. ALPA - Food Safety Training for Stores S AFE F OOD H ANDLING Putting Food Away Move food quickly Do not leave on benches Preparing food with meat, cheese or salad When finished, pack in containers or cover Store in fridge

27. ALPA - Food Safety Training for Stores S AFE F OOD H ANDLING Colour Coded Chopping Boards DAIRY RAW MEATSSEAFOOD POULTRY COOKED MEATSFRUITS & VEG

28. ALPA - Food Safety Training for Stores S AFE F OOD H ANDLING Colour Coded Chopping Boards Use different coloured chopping boards to prepare different foods

29. ALPA - Food Safety Training for Stores S AFE F OOD H ANDLING Transporting food Preparing food for schools or workshops First check cooked food above 60 0 C Check temperature of some meals are above 60 o C Clean Esky Put meals in Esky to keep hot and stop germs from growing Transport quickly

30. ALPA - Food Safety Training for Stores S AFE C OOKING – C LEAN C OOKING E QUIPMENT Clean organised kitchenKeeping cooking pots clean

31. ALPA - Food Safety Training for Stores Ready to use now Take out when ready to cook Put into chiller overnight to defrost 1 23 S AFE C OOKING – D EFROSTING R AW F OOD Raw MeatRaw BaconRaw Whole Chicken

32. ALPA - Food Safety Training for Stores S AFE C OOKING – D EFROSTING P RE -C OOKED F OOD Finished cooking Put into oven to defrost and cook Take food out of freezer 1 23 D ON T LEAVE FOOD ON BENCH, PUT QUICKLY IN BAIN MARIE !

33. ALPA - Food Safety Training for Stores S AFE C OOKING – N OT H OT E NOUGH Less than 60 o C – NOT HOT ENOUGH In temperature danger zone Return to oven for more cooking Check temperature is more than 60 o C Put in bain marie straight away

34. ALPA - Food Safety Training for Stores S AFE C OOKING – C HECK T EMPERATURES R EGULARLY Hot meals cooked above 60 0 C Food display below 5 o C Cooked whole chicken above 75 0 C Hot food in Bain Marie above 60 0 C Hot food in pie warmer above 60 0 C Record temperatures

35. ALPA - Food Safety Training for Stores S AFE S TORAGE – H OW L ONG T O K EEP C OLD F OODS ? Write date on sandwiches and salad packs FRUITS – 24 hoursSALAD – 24 hours EGGS – Use for sandwiches for next day only SANDWICHES – 24 hours

36. ALPA - Food Safety Training for Stores S AFE S TORAGE – H OW L ONG T O K EEP H OT F OODS ? Pies and pastries Corn Sweet potato Hot meal Chicken, satay, chips Rice Throw out all hot food at end of day

37. ALPA - Food Safety Training for Stores S AFE S TORAGE – B AIN M ARIE Keeping hot food hot Bain Marie must store food greater than 60 0 C This temperature is not hot enoughThis temperature is hot enough Turn up the temperature dial up as neededAlways close door to keep the food hot

38. ALPA - Food Safety Training for Stores T HINGS TO R EMEMBER GOOD FOOD SAFETY IS… TEMPERATURE CONTROL CLEAN KITCHEN SAFE COOKING CLEAN PERSONAL HYGIENE SAFE FOOD HANDLING SAFE STORAGE

39. ALPA - Food Safety Training for Stores Thank you to GALINWINKU STORE and staff and others who helped to make this Food Safety Training presentation!